Jalapeno Chili with Cheese Toast

Warm up on the inside with a hearty and flavorful bowl of chili made with sausage, ground beef and jalapeno.


  • 3 Tbsp. Olive Oil
  • 1 Yellow Onion, diced
  • 1 Orange Bell Pepper, diced
  • 1 Jalapeno, seeded and diced
  • 3 Tbsp. Chili Powder
  • 1 Tbsp. Cumin
  • 2 tsp. Thyme
  • 2 tsp. Oregano
  • ¾ lb. Ground Beef
  • ¾ lb. Italian Sausage
  • 2 tsp. Worcestershire Sauce
  • 2 Tbsp. Tomato Paste
  • 2 Cans San Marzano Whole Tomatoes (36 oz.), coarsely chopped
  • ¼ C. Fresh Parsley, plus more for toast garnish
  • Kosher Salt
  • Black Pepper
  • Sour Cream, for soup garnish
  • Green Onion, chopped, for soup garnish
  • 8 Slices Canyon Bakehouse 7 Grain Bread
  • 1 C. Cheddar/Jack Cheese Blend


  1. Heat olive oil in a 5 qt. stockpot.
  2. Sauté diced onion, bell pepper, and jalapeno until softened.
  3. Add herbs and spices and cook for 2 minutes.
  4. Add ground beef and sausage to the pot. Season meat with salt, pepper, and Worcestershire sauce, breaking it up as it browns.
  5. Add tomato paste, canned tomatoes, and juice. Bring it to a simmer.
  6. Prepare a baking sheet with foil or parchment and arrange the bread slices on top.
  7. Sprinkle each slice of bread with cheese and parsley.
  8. Place the cheese bread in the oven and broil for 3-5 minutes, until tops are melted and bubbly.
  9. Season chili with salt and pepper to taste.
  10. Add parsley just before serving.
  11. Ladle chili into serving bowls. Garnish with sour cream and chopped green onions as desired.